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If you're looking to simplify meal prep while boosting your nutrition, using an Instant Pot for bean recipes is a smart choice. These versatile legumes pack a punch of flavor and health benefits. With options like classic black beans and spicy chili, you can easily cater to different tastes. Curious about how to make these satisfying dishes effortlessly? Let's explore some delicious recipes that will transform your cooking routine.
Key Takeaways
- Instant Pot bean recipes save time and enhance flavors, perfect for quick and healthy meals.
- Soaking beans is optional; many recipes allow for cooking dried beans directly without soaking.
- Versatile dishes like chili, soups, and casseroles can easily be made with various beans.
- Customize recipes with spices, vegetables, and toppings to suit personal taste preferences.
- Leftovers can be stored well in the refrigerator or freezer, making meal prep a breeze.
Classic Instant Pot Black Beans
Classic Instant Pot Black Beans are a versatile and nutritious dish that can elevate any meal. Cooking black beans in an Instant Pot isn't only quick but also helps retain their rich flavor and nutrients.
Whether you're preparing a hearty chili, a flavorful burrito bowl, or simply a side dish, these beans offer a delicious and satisfying base that complements a variety of cuisines.
Using the Instant Pot considerably reduces the cooking time compared to traditional methods, and it eliminates the need for soaking the beans beforehand. This recipe will guide you through the simple steps to achieve perfectly cooked black beans that are tender yet firm, bursting with flavor, and ready to be incorporated into your favorite recipes.
Ingredients:
- 1 pound dried black beans
- 4 cups water or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt to taste
- Optional toppings: chopped cilantro, lime wedges, diced tomatoes, avocado
Cooking Instructions:
- Begin by rinsing the black beans under cold water to remove any debris. Place the rinsed beans into the Instant Pot along with the water or vegetable broth, diced onion, minced garlic, cumin, smoked paprika, and bay leaf. Stir to combine the ingredients.
- Close the lid of the Instant Pot, ensuring the valve is set to the sealing position. Select the "Manual" or "Pressure Cook" setting and set the timer for 30 minutes on high pressure. Once the cooking time is up, allow the pressure to release naturally for about 15 minutes before performing a quick release for any remaining pressure.
Extra Tips:
For added depth of flavor, consider sautéing the onions and garlic in the Instant Pot on the "Sauté" setting before adding the beans and liquid. This will enhance the overall taste of the dish.
Additionally, you can customize the spices to your liking—try adding chili powder for heat or a dash of vinegar for tanginess after cooking. Store any leftovers in an airtight container in the refrigerator for up to a week, or freeze them for longer storage.
Creamy Instant Pot Refried Beans
Creamy Instant Pot Refried Beans are a delicious and versatile dish that can elevate any meal. Whether you're using them as a side dish, a filling for burritos, or a topping for nachos, these beans are rich, creamy, and packed with flavor. The Instant Pot makes the process quick and easy, allowing you to enjoy homemade refried beans in no time.
Cooking refried beans in the Instant Pot not only saves time but also enhances the flavor as the beans absorb the spices and seasonings while cooking. You can customize this recipe by adding your favorite spices or by adjusting the creaminess to your liking. The result is a comforting and satisfying dish that the whole family will enjoy.
Ingredients:
- 1 pound dried pinto beans
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups vegetable broth or water
- Salt, to taste
- 2 tablespoons olive oil
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup shredded cheese (optional)
Instructions:
- Rinse the dried pinto beans under cold water and remove any debris. Add the beans, chopped onion, minced garlic, cumin, chili powder, and vegetable broth (or water) to the Instant Pot. Stir to combine.
- Close the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 45 minutes. Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
- Open the lid and stir the beans. Use a potato masher or immersion blender to mash the beans to your desired consistency. For creamier beans, add the olive oil, sour cream (or Greek yogurt), and shredded cheese if using, and mix until well combined. Adjust seasoning with salt as needed.
Extra Tips:
For a smoky flavor, consider adding a smoked paprika or a chipotle pepper during cooking. If you prefer your refried beans spicier, you can also include diced jalapeños or hot sauce.
Additionally, if you find the beans too thick, simply add a little more broth or water until you reach your desired consistency. Enjoy your creamy refried beans as a staple in your cooking repertoire!
Spicy Instant Pot Chili
Cooking chili in an Instant Pot isn't only simple but also allows the flavors to meld beautifully in a fraction of the time compared to traditional methods. The pressure cooking feature locks in moisture, making the meat tender and the beans perfectly cooked.
Serve it with your choice of toppings like shredded cheese, sour cream, and fresh cilantro for an elevated experience.
Ingredients:
- 1 pound ground beef (or turkey)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (28 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 cup beef or vegetable broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Cooking Instructions:
- Set your Instant Pot to the sauté function. Once hot, add the ground beef (or turkey) and cook until browned, breaking it up as it cooks.
- Add the diced onion, garlic, and bell pepper, and sauté until the vegetables are softened, about 3-4 minutes.
- Add the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper to the meat mixture, stirring well to combine.
- Then, stir in the tomato paste, diced tomatoes, black beans, kidney beans, and broth.
- Close the lid, ensuring the valve is set to sealing, and cook on high pressure for 15 minutes.
- Once done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Extra Tips:
For an extra kick, consider adding diced jalapeños or a splash of hot sauce to the mix.
If you prefer a thicker chili, you can mash some of the beans or let it simmer on the sauté function for a few minutes after cooking.
Leftover chili can be stored in the refrigerator for up to 4 days, and it also freezes well, making it a great meal prep option!
Instant Pot Three Bean Salad
Instant Pot Three Bean Salad is a delightful and nutritious dish that makes for a perfect side or a light meal. Packed with protein and fiber, this salad isn't only delicious but also very versatile. You can serve it cold or at room temperature, making it an ideal option for picnics, potlucks, or quick weeknight dinners.
The Instant Pot allows you to cook the beans quickly while retaining their nutrients and flavor, ensuring that every bite is satisfying. This recipe combines three types of beans—kidney beans, black beans, and garbanzo beans—along with fresh vegetables and a zesty dressing. The combination of textures and flavors will awaken your taste buds and provide a colorful addition to your table.
Plus, it's easy to customize by adding your favorite vegetables or adjusting the dressing to suit your preferences.
Ingredients:
- 1 cup dried kidney beans
- 1 cup dried black beans
- 1 cup dried garbanzo beans
- 1 bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup corn (fresh or frozen)
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Cooking Instructions:
Rinse the dried beans under cold water and place them in the Instant Pot. Add enough water to cover the beans by at least two inches. Secure the lid, set the valve to sealing, and cook on high pressure for 30 minutes.
Once the cooking time is up, allow for a natural pressure release for about 15 minutes, then carefully release any remaining pressure. Drain the beans and let them cool.
In a large mixing bowl, combine the cooked beans, diced bell pepper, chopped red onion, corn, and parsley. In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper.
Pour the dressing over the bean mixture and toss to coat evenly. Serve immediately or refrigerate for an hour to allow the flavors to meld.
Extra Tips:
For an extra kick, consider adding some diced jalapeños or a splash of hot sauce to the dressing. You can also switch up the beans based on your preference or what you have on hand.
If you're short on time, using canned beans (rinsed and drained) is a great shortcut—just skip the cooking step and combine everything for a quick and easy salad. Enjoy your nutritious and vibrant Three Bean Salad!
Hearty Instant Pot Bean Soup
Hearty Instant Pot Bean Soup is a delicious and comforting dish that's perfect for chilly evenings or a quick weeknight meal. Packed with nutritious beans and an array of vegetables, this soup isn't only filling but also incredibly easy to prepare.
Using the Instant Pot cuts down on the cooking time considerably, allowing you to enjoy a hearty bowl of soup in no time. This recipe is versatile, so feel free to customize it based on your preferences or what you have on hand.
Whether you choose to add a little kick with jalapeños or keep it classic with just beans and broth, this soup is sure to satisfy. Serve it with crusty bread for a complete meal that the whole family will love.
Ingredients:
- 1 cup dried beans (such as kidney, black, or pinto)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Cooking Instructions:
1. Rinse the dried beans thoroughly and soak them in water for at least 4 hours or overnight. If you're short on time, you can use the Instant Pot's quick-soak method by adding the beans and enough water to cover them, then cooking on high pressure for 2 minutes followed by a natural release for 10 minutes.
Drain and set aside.
2. In the Instant Pot, select the sauté function and heat the olive oil. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Add the soaked beans, diced tomatoes (including juices), broth, thyme, cumin, bay leaf, salt, and pepper. Close the lid and set the Instant Pot to high pressure for 25 minutes.
Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, then carefully release any remaining pressure.
Extra Tips:
For an even richer flavor, consider adding a splash of vinegar or a squeeze of lemon juice just before serving to brighten the soup.
You can also experiment by adding other vegetables like bell peppers or zucchini to your soup. If you prefer a thicker consistency, blend a portion of the soup and mix it back in.
Finally, remember to check the seasoning before serving, as the amount of salt may vary based on the broth used. Enjoy your hearty Instant Pot Bean Soup!
Instant Pot Vegetarian Bean Tacos
Instant Pot Vegetarian Bean Tacos are a quick and flavorful way to enjoy a meatless meal that's packed with protein and fiber. These tacos aren't only easy to prepare, but they also allow you to customize your toppings to suit your taste.
Using the Instant Pot reduces cooking time considerably, making it perfect for busy weeknights or last-minute gatherings. This recipe showcases the rich flavors of beans combined with spices, fresh vegetables, and your choice of toppings, all wrapped up in soft or crunchy taco shells.
In just under an hour, you can serve up delicious vegetarian tacos that will please everyone at the table. The Instant Pot locks in flavors and guarantees that the beans are tender and perfectly cooked, while the spices meld beautifully to create a satisfying filling.
With simple ingredients and easy preparation, you'll find that these vegetarian tacos aren't only a hit with vegetarians but with meat-lovers alike.
Ingredients:
- 1 cup dried black beans (or any bean of choice)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 cup vegetable broth
- Salt and pepper to taste
- Taco shells or tortillas
- Toppings (shredded lettuce, diced tomatoes, avocado, cheese, sour cream, etc.)
Cooking Instructions:
- Rinse the dried black beans under cold water and remove any debris. Add the beans to the Instant Pot along with the diced onion, minced garlic, olive oil, cumin, chili powder, smoked paprika, vegetable broth, salt, and pepper. Stir to combine all the ingredients.
- Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 30 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes before performing a quick release for any remaining pressure.
- Carefully open the lid and give the beans a stir. Adjust seasoning if needed.
For serving, fill your taco shells or tortillas with the bean mixture and top with your favorite toppings such as shredded lettuce, diced tomatoes, avocado, cheese, or sour cream. Enjoy your delicious vegetarian tacos!
Extra Tips:
For an even more robust flavor, consider adding chopped bell peppers or corn to the bean mixture before cooking.
You can also prepare a batch of these beans in advance and store them in the refrigerator for easy meal prep throughout the week. Feel free to experiment with different spices or add fresh herbs like cilantro for an added burst of freshness.
Instant Pot Bean and Rice Casserole
With its savory flavor and satisfying texture, this casserole isn't only filling but also customizable. You can use your favorite beans, add in extra vegetables, or adjust the spices to suit your taste. Serve it with a side salad or some crusty bread for a complete meal that everyone will love.
Ingredients:
- 1 cup dry brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, undrained
- 1 cup vegetable broth
- 1 cup corn (frozen or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions:
Start by setting your Instant Pot to the sauté function. Add a splash of oil and sauté the chopped onion and minced garlic until they become fragrant and translucent, about 3-4 minutes.
Once the onion is softened, add the chili powder, cumin, and paprika, stirring to combine for an additional minute.
Next, add the brown rice, black beans, kidney beans, diced tomatoes, corn, and vegetable broth. Give everything a good stir to ascertain that all ingredients are well mixed.
Close the lid of the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 22 minutes.
After the cooking time is complete, allow for a natural release for about 10 minutes before carefully switching the valve to venting to release any remaining pressure.
If you're adding cheese, sprinkle it on top of the casserole and let it sit for a few minutes to melt before serving. Garnish with fresh cilantro if desired.
Extra Tips:
For added flavor, consider mixing in some chopped bell peppers or jalapeños during the sautéing process.
You can also experiment with different kinds of beans or add cooked chicken for a protein boost.
If you prefer a creamier texture, stir in a dollop of sour cream or Greek yogurt right before serving.
Enjoy your versatile and tasty casserole!
Smoky Instant Pot Baked Beans
Smoky Instant Pot Baked Beans are the perfect comfort food, combining the rich flavors of beans with a delightful smoky undertone that makes them irresistible. These beans aren't only hearty and satisfying but also incredibly easy to prepare in your Instant Pot. With just a few simple ingredients and minimal prep time, you can create a dish that will impress your family and friends at any gathering or barbecue.
The beauty of this recipe lies in its versatility; you can easily adjust the level of smokiness to suit your taste. Whether you prefer a mild hint of smoke or a robust flavor, you can play around with the ingredients. Served warm, these baked beans are an excellent side dish but can also be enjoyed on their own as a filling meal.
Ingredients:
- 2 cups dried navy beans or great northern beans
- 4 cups water
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- Salt and pepper, to taste
- 1/2 teaspoon black pepper
- 4 slices bacon, chopped (optional)
To begin, rinse and soak the dried beans in water overnight or use the quick soak method by bringing them to a boil for 2 minutes and then letting them sit for 1 hour. Drain and rinse the beans.
Set your Instant Pot to the sauté function and add the chopped bacon, cooking until crisp. Remove the bacon and set aside, leaving the drippings in the pot. Add the diced onion and garlic, sautéing until they're translucent.
Next, add the soaked beans, water, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, mustard powder, salt, and black pepper. Stir well to combine.
Close the lid of the Instant Pot, ensuring the valve is set to sealing. Select the manual or pressure cook setting and cook on high pressure for 30 minutes.
Once the cooking time is complete, allow for a natural release for about 15 minutes, then carefully switch the valve to venting to release any remaining pressure. Once the pressure has been released, open the lid and stir in the reserved bacon, if using. Adjust seasoning to taste and serve warm.
Extra Tips: For an even richer flavor, consider adding a splash of your favorite barbecue sauce or extra smoked paprika. If you want a vegetarian version, simply omit the bacon and add a bit of liquid smoke for that smoky flavor.
These baked beans can be stored in the refrigerator for up to a week, and they often taste even better the next day as the flavors meld together. Enjoy experimenting with different spices to customize your baked beans to perfection!
Instant Pot Mediterranean Chickpeas
In this dish, chickpeas are combined with garlic, fresh herbs, and a splash of lemon juice to create a delightful medley that you can serve over rice, quinoa, or even enjoy on their own.
The Instant Pot guarantees that the chickpeas are tender and infused with all the aromatic spices, making every bite satisfying and wholesome.
Ingredients:
- 1 cup dried chickpeas (or 2 cans of cooked chickpeas)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 can diced tomatoes (14.5 oz)
- 1 cup vegetable broth
- Juice of 1 lemon
- Fresh parsley or basil for garnish
Cooking Instructions:
If using dried chickpeas, soak them in water overnight or for at least 8 hours, then drain.
Set your Instant Pot to sauté mode and add the olive oil. Once hot, add the diced onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic, cumin, smoked paprika, and dried oregano, cooking for another minute until fragrant.
Add the drained chickpeas (or canned chickpeas, rinsed), diced tomatoes, vegetable broth, salt, and pepper. Stir well to combine.
Secure the lid on the Instant Pot and set it to manual high pressure for 35 minutes if using dried chickpeas, or 10 minutes for canned chickpeas.
Allow for a natural pressure release for about 10 minutes before venting the remaining pressure.
Once opened, stir in the lemon juice and adjust seasoning as needed. Serve warm, garnished with fresh parsley or basil.
Extra Tips:
For an even richer flavor, consider adding a pinch of red pepper flakes for some heat or a splash of balsamic vinegar for a tangy twist.
If you prefer a creamier texture, you can purée part of the chickpea mixture with an immersion blender before serving.
This dish also stores well, making it a great option for meal prep, as the flavors continue to develop over time.
Enjoy your Mediterranean chickpeas as a main dish or a side, and feel free to customize with your favorite vegetables or proteins!
Instant Pot Lentil and Bean Stew
Instant Pot Lentil and Bean Stew is a hearty and nutritious dish that combines the rich flavors of lentils, beans, and vegetables, all cooked to perfection in a fraction of the time it would take using traditional methods.
The Instant Pot not only speeds up the cooking process but also infuses the ingredients with a depth of flavor that will warm you up on a chilly day. This stew is perfect for meal prep or a cozy family dinner, and it can be easily customized with your favorite spices or additional vegetables.
This recipe isn't only easy to prepare but also packed with protein and fiber, making it a wholesome choice for anyone looking to incorporate more plant-based meals into their diet.
With just a few simple steps, you can create a delicious and satisfying stew that will leave everyone asking for seconds. Gather your ingredients and get ready to enjoy a delightful bowl of Instant Pot Lentil and Bean Stew!
Ingredients:
- 1 cup lentils (green or brown)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Cooking Instructions:
Begin by setting your Instant Pot to the sauté function. Add the olive oil and let it heat up before adding the chopped onion, carrots, and celery.
Sauté the vegetables for about 5 minutes until they start to soften. Stir in the minced garlic and cook for another minute until fragrant.
Next, add the lentils, kidney beans, black beans, diced tomatoes (with their juice), vegetable broth, cumin, smoked paprika, dried thyme, salt, and pepper to the pot.
Stir everything together, ensuring the lentils and beans are well coated with the spices. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
Once the cooking cycle is complete, allow for a natural pressure release for about 10 minutes before manually releasing any remaining pressure. Stir the stew and serve hot, garnished with fresh parsley if desired.
Extra Tips:
To enhance the flavor of your stew, consider adding a bay leaf or a splash of balsamic vinegar during cooking.
You can also customize the vegetables based on what you have on hand—zucchini, bell peppers, or spinach make excellent additions.
If you prefer a thicker stew, you can mash some of the beans after cooking or blend a portion of the stew and stir it back in.
This dish also freezes well, so don't hesitate to make a larger batch for easy meals later!
Instant Pot Sweet Potato and Black Bean Bowl
The Instant Pot Sweet Potato and Black Bean Bowl is a hearty, nutritious meal that comes together quickly and easily. This dish is perfect for busy weeknights or meal prepping for the week ahead. With the natural sweetness of sweet potatoes and the protein-packed black beans, it's a satisfying option that's both filling and delicious.
Plus, cooking it in the Instant Pot means you can have dinner ready in no time, all while infusing great flavors into every bite. This recipe is versatile and can be customized with your favorite spices or toppings. Whether you want to add some heat with jalapeños, a splash of lime for zest, or a sprinkle of cilantro for freshness, the options are endless.
Enjoy it as a main dish, or serve it alongside grilled chicken or fish for a complete meal.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, lime wedges, or Greek yogurt
To prepare the Sweet Potato and Black Bean Bowl, start by adding the diced sweet potatoes, black beans, vegetable broth, cumin, chili powder, garlic powder, salt, and pepper to the Instant Pot. Stir the ingredients together to guarantee they're well combined.
Close the lid securely and set the valve to the sealing position. Select the "Manual" or "Pressure Cook" setting and cook on high pressure for 8 minutes. Once the cooking time is complete, allow for a natural pressure release for about 5 minutes, then carefully switch the valve to the venting position to release any remaining pressure.
Once the pot is safe to open, remove the lid and give the mixture a good stir. If you prefer a creamier consistency, you can mash some of the sweet potatoes with a fork or potato masher. Serve the dish warm, topped with your choice of avocado, fresh cilantro, lime wedges, or a dollop of Greek yogurt for a creamy finish.
Extra Tips: When selecting sweet potatoes, look for ones that are firm and have smooth skin. If you're short on time, you can prep the ingredients ahead of time and store them in the refrigerator until you're ready to cook. Additionally, feel free to adjust the spices to your taste; adding a pinch of cayenne pepper can give it a nice kick!
Instant Pot Bean and Quinoa Salad
Instant Pot Bean and Quinoa Salad is a nutritious and versatile dish that combines the protein-packed goodness of beans with the wholesome texture of quinoa. This salad isn't only easy to prepare in your Instant Pot but also makes for a delightful meal prep option. The combination of flavors and textures makes it a satisfying dish that can be enjoyed warm or cold, making it perfect for any season.
This recipe is perfect for those looking to enjoy a healthy meal without spending hours in the kitchen. With the Instant Pot speeding up the cooking process, you'll have a delicious and filling salad ready in no time. You can customize it by adding your favorite vegetables, herbs, or dressings to suit your taste preferences.
Ingredients:
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 bell pepper, diced
- 1 small red onion, diced
- 1 cup corn (fresh, frozen, or canned)
- 2 cups vegetable broth or water
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
To prepare the Instant Pot Bean and Quinoa Salad, start by adding the rinsed quinoa, black beans, kidney beans, diced bell pepper, red onion, corn, and vegetable broth (or water) into the Instant Pot.
Season the mixture with cumin, salt, and pepper, and stir to combine. Close the lid, ensuring the valve is set to sealing, and select the manual high-pressure setting for 1 minute.
Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before carefully switching the valve to venting to release any remaining pressure.
After the pressure has been released, open the lid and fluff the quinoa and beans with a fork. Drizzle the olive oil and lime juice over the salad, mixing well to combine all the ingredients.
Taste and adjust the seasoning if necessary. Finally, garnish with freshly chopped cilantro before serving.
Extra Tips: When making this salad, feel free to add other veggies like cherry tomatoes, avocado, or spinach for added flavor and nutrition.
You can also experiment with different beans or grains based on what you have on hand. For a kick, consider adding a sprinkle of chili powder or some diced jalapeños.
This salad can be stored in the refrigerator for up to 3-4 days, making it a great option for meal prep!
Instant Pot White Bean and Kale Soup
Instant Pot White Bean and Kale Soup is a hearty and nutritious dish that's perfect for any time of year. The combination of tender white beans, nutrient-rich kale, and aromatic vegetables creates a comforting soup that's both satisfying and healthy. This one-pot meal is easy to prepare and can be ready in less than an hour, making it an excellent choice for busy weeknights or meal prep on the weekends.
Using the Instant Pot not only speeds up the cooking process but also enhances the flavors as the pressure cooking helps infuse all the ingredients together. This soup is versatile, allowing you to customize it with your favorite herbs and spices or even add in other vegetables. Plus, it's vegan and gluten-free, appealing to a wide range of dietary preferences.
Ingredients:
- 1 cup dried white beans (such as cannellini or great northern), rinsed and sorted
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 4 cups chopped kale, stems removed
- Salt and pepper to taste
- Juice of 1 lemon (optional)
Cooking Instructions:
- Turn the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the garlic, carrots, and celery, and cook for an additional 2-3 minutes until the vegetables are softened.
- Add the rinsed white beans, dried thyme, dried oregano, and vegetable broth to the pot. Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Once cooking is complete, allow for a natural pressure release for about 10 minutes, then carefully quick release any remaining pressure.
- Open the lid and stir in the chopped kale. Let the soup sit for a few minutes to allow the kale to wilt, then season with salt, pepper, and lemon juice if desired.
Extra Tips:
For a creamier texture, consider blending a portion of the soup before adding the kale. You can also experiment with different greens or add in some diced potatoes for an even heartier dish.
This soup stores well in the refrigerator for up to 4 days and can be frozen for longer storage, making it a great make-ahead option. Enjoy your delicious and wholesome White Bean and Kale Soup!
Instant Pot Curried Lentils and Beans
This dish is versatile and can be customized to your taste. You can add your favorite vegetables or adjust the spice level to suit your preferences. Serve it over rice or with naan for a complete meal that's sure to satisfy your cravings while keeping it healthy and wholesome.
Ingredients:
- 1 cup dried lentils (green or brown)
- 1 can (15 oz) beans (such as chickpeas or kidney beans), drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Fresh cilantro, for garnish
Cooking Instructions:
Start by setting your Instant Pot to the sauté function. Add olive oil and let it heat up. Sauté the chopped onion until it becomes translucent, about 3-4 minutes.
Then, add the minced garlic and ginger, and cook for another minute until fragrant. Stir in the curry powder, cumin, turmeric, salt, and black pepper, allowing the spices to toast for about 30 seconds.
Next, add the lentils, drained beans, coconut milk, diced tomatoes, and vegetable broth to the pot. Stir everything together until well combined.
Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 15 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes before carefully switching the valve to venting to release any remaining steam.
Fluff the lentils and beans with a fork and garnish with fresh cilantro before serving.
Extra Tips:
For an extra layer of flavor, consider adding a splash of lime juice just before serving.
You can also adjust the consistency of the dish by adding more broth if you prefer a soupier texture. If you're short on time, you can use pre-cooked lentils and beans, reducing the cooking time in the Instant Pot.
Enjoy experimenting with different vegetables like spinach or bell peppers to enhance the nutritional value and flavor!
Frequently Asked Questions
Can I Use Dried Beans Instead of Canned Beans in Recipes?
Think of dried beans as hidden treasures waiting to be discovered. You can absolutely use them instead of canned beans in recipes, but you'll need to soak and cook them longer for the best results.
How Do I Prevent Beans From Foaming in the Instant Pot?
To prevent beans from foaming in the Instant Pot, rinse them thoroughly before cooking. You can also add a tablespoon of oil or use a splash of vinegar to reduce foam during pressure cooking.
What Are the Best Beans for Beginners to Cook With?
If you're just starting out, try cooking with black beans, kidney beans, or pinto beans. They're versatile, forgiving, and great in many dishes, making them perfect for beginners like you to experiment with.
How Long Do Cooked Beans Last in the Refrigerator?
You'd think cooked beans could last forever, right? But in reality, they'll stay fresh in your refrigerator for about three to five days. So, enjoy them quickly, or freeze 'em for later!
Are There Any Tips for Cooking Beans Without Soaking Them?
Yes, you can cook beans without soaking them! Just rinse them well, then use a pressure cooker or boil them in water for about 1.5 to 2 hours. They'll be tender and ready to enjoy!
